Description
Make creamy frog eye salad with ditalini pasta, pineapple, mandarin oranges, coconut, and marshmallows! It’s the ultimate summer side dish for potlucks and barbecues.
Ingredients
Scale
- 1 cup pineapple juice
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons cornstarch
- 1 cup small pasta like acini di pepe or ditalini
- 20 ounce can pineapple chunks, drained
- 10 ounce can crushed pineapple, drained
- 15 ounce jar mandarin oranges, drained
- 1/2 cup shredded sweetened coconut
- 1 1/2 cups mini marshmallows
- 1 (8 ounce) container Cool Whip, thawed
Instructions
- In a small saucepan over medium heat whisk together the pineapple juice, sugar, egg yolk, salt and cornstarch until smooth.
- Cook until the mixture comes to a low boil and thickens slightly. Remove from the heat and allow to cool.
- Cook the pasta according to package instructions. Drain and cool.
- When everything is cooled completely, combine the pasta and the thickened sauce in a bowl. Cover and refrigerate for 2 hours or overnight.
- Once the pasta mixture has chilled completely, transfer it to a larger serving bowl. Stir in the pineapple chunks, crushed pineapple, mandarin oranges, coconut, and marshmallows until evenly combined.
- Fold in the Cool Whip and serve immediately or refrigerate until ready to serve.
Notes
- You can also drain the pineapple and use the juices instead of wasting it. Just refrigerate the pineapple juice until ready to use.
Store up to 3 days airtight in the refrigerator
